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Rimarts

As a sommelier and wine geek there are wines I frequently find myself defending, and to be sure, Cava is one of them. People are scared of it, and rightfully so, I suppose. Diners have been burned by the substandard, cloyingly sweet sparklers restaurants have been willing to put on their list as a cheap alternative to Champagne. And to be real, the Cava DO hasn’t exactly been known to favor quality. Many Cava producers are looking to make a dollar on volume, rather than focusing on the terruño or the wine’s potential for depth and character. But, in the words Steph Curry, “let’s make that old”. (more…)